Gongdelin Vegetarian Restaurant is a time-honored vegetarian restaurant in Beijing and is the earliest vegan restaurant. Gong De Lin Restaurant was founded in Shanghai in 1922 by Zhao Yunshao, a disciple of Master Wei Jun of Chang Lin Monastery in Hangzhou. Beijing Gongdelin Restaurant was opened in 1984, is completely modeled after Shanghai Gongdelin construction and production and operation, is now Beijing tourist designated restaurant, plaque by the Buddhist Association of China President Zhao Buchu book. Gongdelin's Cheap Fang Group is the oldest time-honored roast duck restaurant in Beijing, and it is as famous as Quanjude. The first thing you feel when you walk into Gongdelin Restaurant is that it is full of age, with dark tones of tablecloths and wallpaper, with gold and yellow as the main colors, which are somewhat similar to many local time-honored brands in Beijing. As the earliest vegan restaurant in Beijing, imitation meat is a specialty. In its early days, its signature dishes included the Eighteen Arhats, King Kong Fire Fang, Squirrel Guiyu, Meritorious Tofu, Roasted Bran, Vegetarian Stuffed Buns, etc., and later added lion's head, mutton skewers, etc., to bring forth the new. Vegetarian buns made with Sichuan winter vegetables with fresh mushrooms, shiitake mushrooms, sprouts and other ingredients are also a popular staple food among diners. Every morning, there is a long queue for vegetarian stuffed buns, which can be called a scene on Qianmen South Street. Stir-fried crab roe and King Kong fire recipe have both won the title of famous dishes in Beijing, China issued by the Beijing Cuisine Association. When it comes to vegetarian food, most people probably think of eating fasting and chanting Buddha, but in fact, there is a difference between fasting and vegetarian food. Sai cuisine refers to food prepared by the temple staff in the temple, while vegetarian food refers to restaurants that are opened in downtown areas for the public, which is different from the quiet place of Buddhism. Buddhism's vegetarian dishes are very particular, and the raw materials of the dishes are mainly "three mushrooms and six ears", namely shiitake mushrooms, straw mushrooms, mushrooms, black fungus, white fungus, cloud fungus, ground fungus, stone fungus and white fungus. In the vegetarian restaurant, the "big five meat" food is absolutely prohibited, and the "small five meat" is not allowed. Spicy condiments and greens such as green onions, ginger, garlic, shallots, and leeks that are usually seasoned are absolutely not to be used in the dishes of Gongdelin. Gongdelin's vegetarian dishes are based on Huaiyang flavors, combined with the tastes of northerners. The name of the dish is also very temple-like, Tianzhu vegetarian restaurant, Luohan vegetarian restaurant, Ruyi purple abalone, Pudu sentient beings, ginkgo aloe vera, etc., which can only be eaten in the Gongdelin vegetarian restaurant. The restaurant on the first floor of the restaurant serves economical light meals, and the Lotus Hall on the second floor serves small dinners, and you can also order food at will; On the third floor, there are Guanyin Hall, Zizhu Hall, Welcome Hall, Luohan Hall, single room seat, elegant and chic, receiving medium and high-end vegetarian banquets, and can also receive tourist groups, and can accommodate 100 people at the same time. However, the overall style of Gongdelin Restaurant is a bit old-fashioned, and the imitation meat dishes are relatively greasy, and there is no refreshing feeling after eating. The mushrooms are not well handled, and the soup has a slightly sour taste.